These Banana Oatmeal Muffins are SO moist, made with soaked oats baked right in! They are made with low fat Greek yogurt, unsweetened applesauce and whole wheat flour, making them a healthy breakfast option with fiber and protein. Easy to make and freezer friendly.
2cupswhole wheat flourfluffed and levelled (about 260g)
chocolate chips, nuts or raisinsoptional
Preheat oven to 350 degrees F and line 2-3 muffin pans with paper liners, spray with non stick spray or use silicone muffin cups -- if you use paper liners you will get more, smaller muffins. (see notes in post above)
Add oats to a small bowl and cover with boiling water. Set aside.
In a large bowl, mash bananas with a fork or whisk. Add sugar, applesauce, yogurt, eggs, and vanilla, and whisk until combined.
Add flour, baking powder, baking soda, cinnamon and salt, and stir until just combined. Gently stir in the soaked oats.
Fill muffin cups (I fill them to the top for nice, high muffins) and bake for 20-25 minutes, until a toothpick comes out clean or with moist crumbs.
Let cool in pans for 5-10 minutes before removing to a wire rack to cool completely. Store in an airtight container on the counter for 2 days, in the fridge for 1 week, or in the freezer for up to 3 months.